Rhubarb Crisp

Rhubarb crisp with strawberry ice cream
Originally uploaded by ext212

While Rhubarb season is winding down, you may be looking for ways to use up the last of your crop. This is a great recipe for Rhubarb Crisp that is best when eaten warm out of the oven, but great cold too. Other options are to serve it with ice cream or cool whip.



Ingredients
Layer 1 and 3
1 c. flour
3/4 c. oatmeal
1 c. sugar
1/2 c. soft butter
1 tsp. cinnamon

Layer 2
2 c. rhubarb
1 c. sugar
2 tsp. cornstarch
1 c. water
vanilla

In a bowl, combine flour, oatmeal, sugar, soft butter and cinnamon until well blended. Spread 1/2 of the mixture in a 11 x 7 casserole pan. In another bowl, combine rhubarb, sugar, cornstarch, water and vanilla. Spread Rhubarb mixture over first layer of oatmeal mixture. Spread the remaining oatmeal mixture over the top and bake at 325 degrees for 1 hour. Allow to cool for at least 15 minutes and serve